Jeanne Schwartz is convinced these are the best peanut butter cookies in the world.
By Jeanne Schwartz
Is there anything better than a crunchy on the outside, chewy on the inside, sweet and salty peanut butter cookie?
I don’t think so. In fact, they’ve been going like potato chips in this house. That’s the only way I can explain the ease with which my boyfriend and his friends grab them as they pass by. It’s almost as quick as a reflex, hand out, in mouth, cookie gone, immediate sense of comfort and well-being sets in- just like the one setting in with me now, taking a bite as I write this.
I take it as a good sign that boys like these cookies; a sign that they just the right mix of salty and sweet, not too decadent but perfectly comforting. I made a half batch on Friday, froze the rest of the dough and by Sunday I was defrosting it to make more- and you will be too.
- 1¼C All Purpose Flour (12 oz/284ml)
- ¾ tsp Baking Soda (.22oz/4ml)
- ½ tsp Baking Powder (.14oz/2ml)
- ¼ tsp Salt (.73oz/1ml)
- ½ C Unsalted Butter, Softened (4oz/6.3g)
- 1 C Crunchy Peanut Butter (8oz/12.6g)
- ¾ C Sugar (6oz/9.45g)
- ½ C Light Brown Sugar (4oz/113.4g)
- 1 Egg, Room Temperature
- 1 TBS Milk or Water (.5 Fl. Oz/15ml)
- 1 tsp Vanilla Extract (.16oz/5ml)
- ½ C Peanut Butter Chips (3oz/118ml)
- ½ C Chocolate Chips (3oz/118ml)
- Small bowl, bottom covered in sugar.
- Preheat oven to 350°.
- In a large bowl, mix together the flour, baking soda, baking powder and salt.
- In another bowl, beat the butter until soft and smooth.
- Add the peanut butter to the butter and beat until fluffy.
- Add sugars and beat together until smooth.
- Add the egg and beat all together, it will be shiny and beautiful.
- Add the flour mixture and combine.
- Stir in chips (I only used chocolate, which I thought was a nice complement to the crunchy peanut butter).
- When dough is ready, shape into rounds with either a tablespoon or an ice cream scoop and place into sugared bowl.
- Roll each ball of dough in sugar until coated and place on greased cookie sheet (about 12 tablespoon sized cookies fit to a sheet).
- When cookies are all arranged, flatten each one, either with the back of a fork for the classic criss-cross pattern, or with your hands. Cookies will only rise a little so don't flatten too much.
- Bake for 10-12 minutes, careful not to overbake.
- Let cool for several minutes on cookie sheet before transferring them to a rake. They will harden as they cool.